FEATURE // Dips
All on the table In Middle Eastern cuisine, there are few limits when it comes to dip applications. WORDS Aristine Dobson PHOTOGRAPHY Kristoffer Paulsen
THERE IS MUCH debate around what constitutes a dip. By definition, a dip is a condiment that
accompanies a variety of foods for added texture or flavour and requires the physical action of dipping for consumption.
Dips are in a league of their own compared to
sauce, for example, and although there is a fine line between the two, the key role of a dip is to
to Middle Eastern cuisine.
Hospitality speaks to Chef Tom Sarafian and
Anthony Sofy from Emma’s Snack Bar about the basics of making hummus and baba ghanoush, their ideal dipping vessels and the cultural
significance of dips in Middle Eastern cooking.
enhance the experience of a meal. Dip iterations
In Lebanon, dips are not to be taken lightly. They
salsa, taramasalata and pantzarosalata (beetroot).
served with an assortment of goods. Emma’s Snack
are found in multiple forms from guacamole to
There is a plethora to choose from, but Middle
Eastern dips including hummus and baba ghanoush have long shone in the spotlight. Followed by toum 60 | Hospitality
and harissa, the dips are a stalwart when it comes
are commonly found at family spreads and can be
Bar Owner Anthony Sofy emphasises the importance of dips in everyday Lebanese meals. “In Lebanese
culture, dips are a bit more than just dips, they’re a
